Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2023 Sep 9:19:100871.
doi: 10.1016/j.fochx.2023.100871. eCollection 2023 Oct 30.

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Ke Zhang  1   2 , Ting-Ting Zhang  1 , Ren-Rong Guo  1 , Quan Ye  1 , Hui-Lin Zhao  1 , Xu-Hui Huang  1
Affiliations
Review

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Ke Zhang et al. Food Chem X. .

Abstract

The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.

Keywords: Flavor; Food; Metabolism; Microbial flora; Pathway; Regulation.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Summary of microbial metabolism and accumulation of flavor substances.
Fig. 2
Fig. 2
Species of flavor compounds accumulated by microbial metabolism.
Fig. 3
Fig. 3
Classification diagram of microbial metabolism flavor products.
See this image and copyright information in PMC

References

    1. Adesulu-Dahunsi A.T., Dahunsi S.O., Olayanju A. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of nigerian indigenous fermented foods and beverages. Food Control. 2020;110
    1. Ai C., Tong A., Wen J., Chen R., Huang Y., Zhao C. Variations in the substrate composition and microbial community structure in the anaerobic fermentation process using the green algae enteromorpha prolifera. Food Production, Processing and Nutrition. 2022;4(1):32.
    1. Anast J.M., Dzieciol M., Schultz D.L., Wagner M., Mann E., Schmitz-Esser S. Brevibacterium from austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment. Scientific Reports. 2019;9:12. - PMC - PubMed
    1. Arora K., Ameur H., Polo A., Di Cagno R., Rizzello C.G., Gobbetti M. Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science & Technology. 2021;108:71–83.
    1. Ashaolu T.J., Khalifa I., Mesak M.A., Lorenzo J.M., Farag M.A. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition. 2023;63(19):3538–3555. - PubMed

LinkOut - more resources